Potato Salad Recipe

Prepare and cook potatoes

Place the halved/quartered red and Yukon Gold potatoes in a large pot and add cold water to cover by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife but not falling apart, about 12–16 minutes depending on piece size.

Shock and drain

Meanwhile, fill a large bowl with ice and cold water. When potatoes are done, drain them in a colander and immediately transfer to the ice bath to stop cooking and firm the texture, 3–5 minutes. Drain well and transfer to a large mixing bowl. If any pieces are very large, cut them to bite-size while still warm.

Make the dressing

In a medium bowl whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, 1 teaspoon black pepper, and 1/2 teaspoon celery seed (if using) until smooth and well combined. Taste and adjust seasoning — add a pinch of salt if needed.

Reserve about 3 tablespoons of the dressing in a small bowl for serving garnish or future thinning if needed; this prevents overmixing the salad when tossing.

Prepare mix-ins

Fold the finely diced celery, red onion, sliced scallions, chopped dill, and parsley into the warm potatoes. The residual heat will help the potatoes absorb flavor but avoid wilting the herbs by ensuring the potatoes are not hot — just warm or room temperature.

Toss with dressing

Add about three-quarters of the dressing to the potato and vegetable mixture. Gently fold with a spatula to coat all pieces, taking care not to break the potatoes. Add more dressing as needed to reach your preferred creaminess (use the reserved dressing if desired).

Adjust seasoning and add eggs

Taste and adjust with salt and freshly ground black pepper to taste. If using, gently fold in the chopped hard-boiled eggs now.

Chill and meld flavors

Cover and refrigerate for at least 1 hour, preferably 3–4 hours, to allow flavors to meld. Potato salad often improves after chilling overnight.

Serve

Before serving, give the salad a final gentle stir. Transfer to a serving bowl, sprinkle with smoked paprika and a little extra chopped dill or parsley for color. Serve cold or slightly chilled.